Chicken Fajitas

-Taste of Home, modified

2 tablespoons fresh lime juice

1 tsp. salt

1 ½ tsp. dried oregano

1 ½ tsp. ground cumin

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. chili powder

½ tsp. paprika

½ tsp. crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

½ medium sweet red pepper, julienned

½ medium green pepper, julienned

½ medium sweet yellow pepper, julienned

½ large onion, julienned

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, salsa, guacamole and sour cream

In a large resealable plastic bag, combine lime juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.